Puchero Canario

Name: Puchero Canario
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs beef (such as top round or bottom round, about 500 grams); 1 head green cabbage, or half if very large; 2 zucchini; 14 oz pumpkin or butternut squash (about 400 grams); 2 ears corn, cut into pieces; 7 oz canned chickpeas, rinsed (about 200 grams); 2 carrots; 5-6 potatoes; 1 leek; 1 bunch green onion; 3 garlic cloves; Thyme; Salt; 1 bay leaf

Jose Chavez @cook_151019

La Orotava Tenerife

This Puchero is simple. I only used beef; people often add bacon, chorizo, pork ribs, chicken drumsticks, 1-2 pears, sweet potatoes... Mine turned out very tasty and, most importantly, 'without fats.'

Jose Chavez @cook_151019

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Ingredients

60 minutes

Serves 4 servings

1.1 lbsbeef (such as top round or bottom round, about 500 grams)
1 headgreen cabbage, or half if very large
2zucchini
14 ozpumpkin or butternut squash (about 400 grams)
2 earscorn, cut into pieces
7 ozcanned chickpeas, rinsed (about 200 grams)
2carrots
5-6potatoes
1leek
1 bunchgreen onion
3garlic cloves
Thyme
Salt
1bay leaf

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Steps

60 minutes

1

Wash all the vegetables thoroughly.
2

Trim the ends off the green beans on both sides and tie them in bundles of 6-7. Cut the corn cobs into 2-3 pieces, and do the same with the carrots if they are large. Cut the pumpkin into medium pieces, leaving the skin on. Peel the green onion and cut a cross into the top.
3

In a large pot, add the beef, green onion, and the vegetables that need more cooking time first. Cover with water, add thyme, bay leaf, and salt. Cook for 15-20 minutes after the water starts to boil.
4

After this time, since there were a lot of vegetables, remove the cabbage, carrots, and green beans (keep them warm in the oven). Add the rest of the vegetables that need less cooking time: pumpkin, zucchini cut into quarters, peeled potatoes cut in half, and the chickpeas.
5

Cook uncovered for 15 minutes. Serve on a large platter, arranging a portion of each ingredient. I used the resulting broth to make a little GOFIO ESCALDADO or ESCALDON DE GOFIO.
6

To do this, put some broth in a bowl, shred a bit of meat, add gofio (toasted cornmeal), and stir until you get a slightly thick texture. Add some diced tomato and green onion, and top with two tablespoons of mojo verde sauce.